Before today’s post, I’d like to take a moment to mention Remembrance Day and all the veterans who sacrificed so we can live as we do today – especially my Poppy.
Lest we forget.
Would you like a COOKIE?
I have this problem with chocolate chip cookies. You know how I don’t really like chocolate, and desserts just aren’t my thing? Well, the main exception to all of that are chocolate chip cookies. I crave them out of nowhere (always have!) and growing up, it didn’t take much convincing to get my mom to whip up a batch of hers.
Now, living with My Other Half (who loves chocolate chip cookies just as much as I do), it’s dangerous. At 10 p.m. I’ll say “wanna make chocolate chip cookies?!” and he won’t even blink. I know the answer already – “Umm, YEAH!”
The only problem is that my go-to recipes (found here) aren’t exactly healthy. So I’ve been seeking out a lightened-up version of my favourite sweet snack, and these definitely hit the spot.
This recipe for Whole Wheat Chocolate Chip Cookies makes a more thick, cakey cookie, rather than thin and chewy and crisp like most of my other recipes. And they’re healthier ’cause they’re whole wheat… right?
In a bowl, whisk together the three flours, baking soda and salt. In a mixer, beat the butter until creamy and then add sugars and beat until fluffy. Add the eggs and vanilla and beat until combined. Slowly beat in dry ingredients. Mix until just combined. Stir in chocolate chips.
On lined or greased baking sheets, scoop dough by 2 tbsps and place about 2 inches apart. Bake at 350 degrees for 12-15 minutes, until edges are golden and set. Let cool on baking sheets for 5 minutes and then transfer to racks to cool completely.
Adapted from the cookbook Seriously Delish